Turn the catch of the day into a barbecue dinner with these fabulous tomato and olive fish parcels.
Ingredients (serves 4)
700g kipfler potatoes, scrubbed
4 x 200g perch fillets, skin removed
250g cherry tomatoes, halved
1/2 cup kalamata olives, pitted
1/2 cup basil leaves, chopped
Olive oil cooking spray
150g packet mixed salad greens
Lemon wedges, to serve
Bring a large saucepan of salted water to the boil over high heat. Add potatoes. Cook for 15 to 20 minutes or until just tender. Drain. Set aside to cool slightly. Cut potato in half lengthways.
Preheat a barbecue plate on high heat. Cut four 50cm pieces of foil. Arrange potato slices over 1 half of each piece of foil. Top each with 1 piece fish. Combine tomatoes, olives and basil in a bowl. Spoon over fish. Spray lightly with oil.
Fold foil over to enclose fish. Fold up edges to seal. Place parcels, potato side down, on barbecue plate. Cook for 10 to 12 minutes or until fish is just cooked through.
Place salad greens on plates. Carefully open parcels. Spoon potato, fish, tomatoes and olives onto plates. Serve with lemon wedges.
Looking for a cold remedy? Richly flavoured with red wine, chorizo and paprika, this beef stew is the culinary equivalent of a warm blanket.
Ingredients (serves 6)
2kg beef chuck steak, excess fat trimmed, cut into 4cm pieces
60ml (1/4 cup) olive oil
1 chorizo sausage, thinly sliced diagonally
2 garlic cloves, crushed
2 tsp sweet paprika
800g can diced tomatoes
375ml (1 1/2 cups) beef stock
125ml (1/2 cup) red wine
90g (1/3 cup) tomato paste
4 dried bay leaves
4 sprigs fresh thyme
1 bunch (about 6 bulbs) spring onions, trimmed, halved lengthways
Fresh sage leaves, to serve
Crispy potato stacks
30g butter, melted
1.2kg medium Golden delight potatoes, peeled, thinly sliced
125ml (1/2 cup) double cream
2 tbs finely chopped fresh sage
Season beef with salt and pepper. Heat 1 tablespoon of oil in a large heavy-based saucepan over medium-high heat. Cook one-quarter of the beef for 2-3 minutes or until browned. Transfer to a plate. Repeat, in 3 more batches, with the remaining beef, reheating pan between batches.
Heat remaining oil in pan. Cook chorizo for 2-3 minutes or until golden. Add the garlic and paprika and cook, stirring, for 1 minute or until aromatic. Stir in the beef, tomato, stock, wine, tomato paste, bay leaves and thyme. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours.
Add spring onion to the pan. Uncover and cook, stirring occasionally, for 30-35 minutes or until the beef is tender and liquid thickens.
Meanwhile, to make crispy potato stacks, preheat oven to 200°C. Divide the melted butter between eighteen 80ml (1/3-cup) capacity muffin pans. Combine the potato, cream and sage in a bowl. Season well with salt and pepper. Divide the potato mixture among the prepared muffin pans, stacking the potato slices. Bake for 40-45 minutes or until golden brown and tender. Set aside for 5 minutes to cool slightly.
Arrange potato stacks, overlapping slightly, over the beef. Top with sage leaves. Serve with any remaining potato stacks on the side.
For a quick family meal that’s ready when you are, try these mini meatloaves.
Ingredients (serves 4)
500g ( 17 ounce ) sweet potato, peeled, cut into
1 tablespoon olive oil
1 medium zucchini, grated
800g ( 1.7 pound ) pork and veal mince or beef
1 small brown onion, grated
2 garlic cloves, crushed
1 medium carrot, peeled, grated
1 1/4 cups fresh breadcrumbs
1/3 cup Steak Sauce
1/4 cup Sweet Chilly Sauce
1/4 cup reduced-fat whole-egg mayonnaise
Salad leaves, to serve
Preheat oven to 200°C/390 F. Grease a large baking tray. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.
Place sweet potato on prepared baking tray. Drizzle with oil. Season with salt and pepper. Toss to coat. Set aside.
Squeeze excess liquid from zucchini. Combine zucchini, mince, onion, garlic, carrot, breadcrumbs, half the steak sauce and 2 tablespoons sweet chilly sauce in a bowl. Season with salt and pepper. Press mixture into prepared pan holes.
Place meatloaves on top shelf in oven. Place chips on bottom shelf. Bake for 20 to 22 minutes or until meatloaves are just cooked through. Remove meatloaves from oven. Using a spatula, transfer meatloaves to a greased baking tray. Using a pastry brush, brush with remaining steak sauce. Bake for 10 minutes or until browned and cooked through. Remove from oven. Cover loosely with foil to keep warm.
Transfer chips to top shelf in oven. Cook for 5 minutes or until golden and tender. Meanwhile, combine mayonnaise and remaining sweet chilly sauce in a bowl. Serve meatloaves with chips, mayonnaise mixture and salad leaves.
To freeze: Wrap cooled remaining meatloaves individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw in fridge overnight. Remove foil and wrap. Place on a greased baking tray. Bake for 15 minutes or until heated through.
Tip: You could use muffin pans instead of mini loaf pans.
Serves 4 with 4 to freeze.